Chrissie Swan Instagram – I bang on about my homemade lamb shoulder souvlakis enough for it to warrant a space on this damned grid. I finally paid attention to what I actually *do* with this and you can not mess it up. I put this in the oven yesterday at 8.30am before I went to work and by the time I came home around 5ish the house smelled like roast lamb shoulder lovin’. I don’t know about slow cookers though – I’m an oven/cast iron pot gal. Also this freezes great. Sometimes I do two at once in 2 pots so I have a whole one ready to go – I just reheat the frozen one (once defrosted) in a hot fry pan. I shred it first so it’s good to go. Feeds a lot and you’ll eat whatever is there, trust me. HERE’S THE DRILL: 1. Buy about a 2kg lamb shoulder bone-in from the butcher or supermarket. Both are great. 2. Put it in a cast iron pot with a lid with 2 cups of water, sprigs of rosemary and a whole bulb of garlic with the tip cut off. Whack the top in too. It doesn’t matter when it’s cooking for so long. 3. Put it in the oven on 120 degrees for 8 hours or so. Time totally flexible. But minimum 8 hours. Can go longer. 4. Pull the bones out (they’ll come out easily and clean) then drain off most of the liquid around it. 5. Have at it with 2 forks and shred the hell out of it. Pop the roasted garlic cloves out of their little paper clothes and strip what’s left of the rosemary – mix it all in. 6. Add salt and fresh lemon juice. OTHER BITS AND BOBS: Natural yoghurt with loads of garlic (that’s the tzatziki bit) Finely chopped Lebanese cucumber, tomato, lettuce and red onion. Flatbreads (I like the ones from Coles in the fancy bakery section but any pita or wrap will do – they’ve gotta be flexible though cos you’re wrapping these babies). WHAT TO DO NEXT: Warm your flatbread – I do it on the open flame of my cooker (thanks for the tip all those years ago @elizabethwilmott ) but microwave works ok too! Spread tzatziki, pile on salad stuff and juicy lamb. Roll into a souvlaki. Scoff.